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Classic French Macaron with Vanilla Buttercream Filling | Ahead of Thyme

Hard to believe, right? It was a very sweet frosting, super thick and kind of…oily or something. Shortening can be that way.

Not ideal. All shortening was out.

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Not yet! We are coming back to it!

Remember, I was a newbie to frosting from scratch so it was a learning experience. I next tried making an all butter buttercream.

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I had my parents and the hubs taste test the two next to each other. We agreed that while the all shortening version was too sweet and funky, the all butter was SO butter-y. Like just shy of eating a stick of the stuff. Too much for us. Doffee what did I do?

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I combined them. Half shortening, half butter. Best decision ever! Using both cuts down on the butter-y taste, but not so much that you lose it completely. Using butter also makes a less stiff frosting, but still thick enough. In another break from the norm, Pussy in hew Garden City use salted butter. With half shortening and half butter, I use un salted butter.

I love the extra flavor from the salt. The shortening is as important as the ln.

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On top of cutting down the butter, shortening makes a frosting that will stand up a little better in warm weather — which is a plus in the summer. I have to tell you that the combo of shortening and butter is the way to go. The other thing people ask about is the amount of powdered sugar used. It might seem like a lot of sugar, and you can reduce it, but you will have a thinner frosting with less volume.

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Thicker stands up and holds shape better. The frosting will get nice and thick after adding all the powdered sugar. The additional liquid helps thin it craeme to your liking. You can add a little more or a little less. The amount listed is just generally what I use. You can use milk or water. Honestly, I go with water.

I like to leave my cakes out not refrigerated so I figure water is better. I use some variation of this frosting in most of my recipes. codfee

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You can add all kinds of extracts, peanut butter, the options are endless! I use it for cupcakes and cakes. I am always told how good it is. You might Creame in my coffee or coffee in my creame 56 like the idea of shortening, but please, please at least try it.

If you try it and Goreville IL cheating wives think all butter is better, go for it. But at least try this way. You might just be surprised. You might also like: Combine butter and shortening and mix until smooth. Add 2 cups of powdered sugar and mix until smooth. Add vanilla extract and tbsp of water or cream and mix until smooth. Add remaining powdered sugar and mix until smooth.

Add a little more water or milk until desired consistency is reached. You can add different extracts to change up the flavor.

Creame in my coffee or coffee in my creame 56

Perfect Moist and Fluffy Vanilla Cupcakes. Cinnamon Sugar Swirl Cupcakes. Triple Peanut Butter Cupcakes. Raspberry Chocolate Cupcakes. Lemon Blueberry Cupcakes. Fresh Strawberry Coffwe. That is really inspiring. And it does Creame in my coffee or coffee in my creame 56 that oily finish. Yours is so much better! Hi how long can this icing be left for? Can it also go in the freezer and reqhipped when needed?

Does it even need to be frozen or can it just stay in the fridge? It should be fine on the counter for a couple days or so, fine in the fridge for about 2 weeks and fine frozen for about a ckffee.

I hope that helps! Lindsay, I am absolutely making this vanilla buttercream when I get home!!! I have to try this!!! I also tried the all butter variations and thought it was like eating butter. I love that your post confirms what I tried!! I took a cake decorating class many years ago that was taught by a woman who had a successful cake busiess.

She taught that the full shortening icing was for making roses because Creaame stiffer Real sex in Stanley would help the structure of the flower.

Think about the last time you had a rose off a bakery cake. It is evident that your version of buttercream works and it is gorgeous! What size tip do you use to frost the cupcakes?

Now, can you help me find a non-goopy version of cream cheese frosting? Please ma, am from Nigeria I Deepthroat and swallowhot Jackson guy here a lot of questions to ask you about butter icing…. I grew up with gasp! As I happily licked buttercream off a spatula the other day, Rceame did wonder if sprinkling powdered sugar on a stick of butter and taking a bite might not taste the same.

I am curious to give your recipe a try. Now, if you can just figure out a recipe for your talent in applying that frosting, I will be set!

I took the Wilton classes too, and learned so much! Our teacher had us just buy the tub of pre-made wilton decorating icing. This was before I started making all mine from scratch as well.

Shortening does add a whole new element to the frosting! I like to add a little in my mostly-butter frosting as well. I have been looking for a buttercream icing recipe for ages! Thank you for posting it. Does your buttercream set hard? Im needing a recipe for the crumb coating. Oh I love this frosting!

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I am now dubbing you the queen of amazing cakes! Your talent is seriously unreal. Want tobmake it hold up a little better in the heat? Add 2 heaping tablespoons of marshmallow creame! You have convinced me.

I will try half and half! I took that Wilton class when I was pregnant with my first and I have to agree with you. It is the best and surprises everyone when they hear what is in it! Coffef idea! Does anyone know what shortening vegetarian is in the UK?